Popo's Mexican Food
Last inspected: Apr 15, 2026
90
Score
Popo's Mexican Food appears in inspection records seven times, starting in 2024. Inspectors last stopped by on Apr 15, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
“System maintained in good repair” comes up most often, recorded two times in the inspection record.
The city-wide average sits at 97, which Popo's Mexican Food's 90 doesn't quite reach. There isn't much in the file that would give a customer pause.
7
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 15, 2026
Routine
2 minor violations.
View 2 violations
Plumbing system not maintained in good repair
Inspector notes: Observed a leaky hand washing sink valve located back of house. Must repair all plumbing to a state of good repair prior to next routine inspection. PIC stated a work order will be put in for this leak
5-205.15(B)
No certified food protection manager
Inspector notes: Observed no Certified Food Protection Manager onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
90
Nov 24, 2025
Routine
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed an empty automatic paper towel dispenser at the handwashing station nearest the main dishwasher. Alerted staff who replaced the paper towels at the time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to always be maintained unobstructed and accessible
6-301.12
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed several used, damp wiping cloths sitting out on the counters in the main kitchen. Alerted staff who placed them in the hamper to be washed. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at the time of inspection
3-304.14
Cooking or baking equipment not cleaned every 24 hours
Inspector notes: Observed heavy black organic matter buildup on the internal cavity of the ovens and grills in the prep area. Alerted the manager, who stated they will clean these areas tonight. All ovens and grills are to be cleaned daily to prevent heavy buildup. Discussed how routine cleaning can prevent possible contamination risks and fire risks
4-602.12
82
Jul 24, 2025
Routine
2 major violations. 1 minor violation. 3 corrected on site.
View 3 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed the can opener used to open canned tomatoes and other TCS foods with black organic buildup on the blade. Staff stated they had not cleaned the can opener today. All equipment used in food contact must be cleaned to sight and touch. Can openers must be cleaned at least every 4 hours when used on TCS products. Discussed cleaning regulations with manager and staff
4-601.11(A)
Equipment lacks capacity to maintain safe food temperatures
(corrected on site)
Inspector notes: SECOND CONSECUTIVE. Observed the large standing refrigerator by the cook line measuring at 54.5°F with the min/max thermometer. All thermometers were calibrated with staff at the time of inspection. Foods that had been in the standing refrigerator for less than 6 hours were moved to alternative refrigeration at the time of inspection. Salsa and sliced cheese, which had been in the standing refrigerator overnight, were discarded (see embargo). Discussed the importance of frequent temperature monitoring of cold-holding foods. The third-party servicer arrived while EHS was onsite and serviced the warm-standing refrigerator. EHS was able to capture a blowing temperature below 41°F with the min/max thermometer after the service
4-301.11
Physical facilities not cleaned at required frequency
(corrected on site)
Inspector notes: Observed black build-up on the base of the freezer, the ceiling above the cookline, and heavy dust accumulation on the back of the microwaves. Also observed heavy rust buildup beneath the unused deep freezer by the expo line. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
78
Apr 24, 2025
Routine
1 critical violation. 2 major violations. 2 minor violations. 3 corrected on site.
View 5 violations
Equipment or utensils not sanitized before use after cleaning
(corrected on site)
Inspector notes: Observed staff cleaning kitchen utensils in warm, soapy water, then rinsing without sanitizing. Alerted manager, who stated the employee was new. The utensils were retrieved and properly washed, rinsed, and sanitized at time of inspection. Also observed the sanitizer in the three-compartment sink below the recommended range (100 PPM). It was determined that staff were routinely diluting the solution with water when filling the sanitizer compartment with Quat from the automatic dispenser. Staff were retrained on sanitizer requirements at time of inspection
4-702.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towels at the handwashing sink by the walk ins and at the handwashing sink by the dishwasher. Alerted manager who replaced the paper towels at both handwashing sinks, at time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to be ALWAYS maintained unobstructed and accessible
6-301.12
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed the large standing refrigerator by the cook line measuring at 59.5°F with the min/max thermometer. All thermometers were calibrated with staff at time of inspection. Foods that had been in the standing refrigerator for less than 6 hours were moved to alternative refrigeration at the time of inspection. Salsa, which had been in the standing refrigerator overnight, was discarded (see embargo). Discussed the importance of frequent temperature monitoring of cold-holding foods. A reinspection of the standing refrigerator will be conducted in 10 days. Electronic verification of the correction (ex. invoice of the fixed unit) can be sent via email. ,
4-301.11
Plumbing system not maintained in good repair
Inspector notes: Observed a sizable leak from the bottom of the handwashing sink nearest the prep area. Alerted manager who stated they currently have a work order in for fixing the leak beneath the handwashing station. Discussed the importance of promptly repairing handwashing sinks and maintaining them in good repair
5-205.15(B)
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Observed multiple bags of single-serve opened chips throughout the kitchen, comingled with clean dishes and customer foods. Alerted the manger who removed the bags of chips and moved them to the back office, at time of inspection. Discussed the importance of storing employee food in a designated, separate space. Eating must always occur in a designated location away from food and food contact surfaces. Drinking from closed containers (sealable water bottles or cups with lids and straws) is permitted if drinks are stored in a designated area away from food and food contact surfaces. Discussed eating and drinking requirements with staff
2-401.11
64
Dec 4, 2024
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked meat tamales (115-118°F) hot holding under 135↑8F in the hot holding unit. Staff stated the tamales had been in the hot holder for less than 2 hours. Alerted manager who had staff reheat the tamales to 165°F before putting them back in the hot hold. The hot holder was adjusted and the manager called a third-party servicer out to ensure the hot holder is working appropriately. Establishment had enough capacity to keep tamales hot without this hot holding device if it goes out of service. Discussed hot holding requirements with staff
3-501.16(A)(1)
Physical facilities not in good repair
Inspector notes: Observed a broken door seal on the inside of the freezer door. Alerted the manger who placed a work order in on the door seal at time of inspection. Proper repair is required. Facility to be maintained in good repair at all times
6-501.11
82
Aug 9, 2024
Reinspection
No violations found.
100
Aug 1, 2024
Routine
1 critical violation. 2 major violations. 1 minor violation. 2 corrected on site.
View 4 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: SECOND REPEAT. Observed bar dishwasher with chlorine sanitizer measuring at 0 PPM. Staff confirmed dishes had been washed today. Staff to test the sanitizer strength on the first cycle of dishes. Management was alerted and plans to use the main dishwasher to sanitize dishes until the unit can be serviced. The manager plans to alert their third-party servicer to have them promptly address the dishwasher. Reviewed sanitizer concentration requirements
4-501.114(A-E)
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Observed handwashing sink, nearest drink service station, blocked by a cart of drying glasses. The cart was moved at the time of inspection. Observed another handwashing sink, nearest the cook line, without paper towels available. A staff memeber provided paper towels at time of inspection. Observed a handwashing sink, nearest the chemical storage area, without the hot water faucet handle available. The manager stated they were waiting on a part to fix the sink faucet. A reinspection on the sink will occur in 10 days. A picture of the maintenance receipt along with a notation that the equipment was fixed can be sent electronically via email
5-205.11
Prohibited toxic material present in facility
(corrected on site)
Inspector notes: Observed an ant pesticide spray bottle present in the establishment. Re-educated staff on the restriction of use for noxious chemicals in food establishments. All pest control for the establishment MUST be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from the premises at time of inspection
7-202.11
No certified food protection manager
Inspector notes: : No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification
2-102.12(A)
67
Frequently Asked Questions
When was Popo's Mexican Food last inspected?
The most recent health inspection at Popo's Mexican Food on file is from Apr 15, 2026. The public record contains seven inspections in total.
What is the most common violation at Popo's Mexican Food?
Across the inspection record, “system maintained in good repair” has been cited two times, more than any other issue at Popo's Mexican Food.
How does Popo's Mexican Food compare to other restaurants in Glendale?
Popo's Mexican Food most recently scored 90 out of 100, which is lower than the Glendale average of 97.
Has Popo's Mexican Food's inspection record improved over time?
Results have been roughly steady. Inspections at Popo's Mexican Food have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Popo's Mexican Food means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Popo's Mexican Food inspected?
Based on the inspection history on file, Popo's Mexican Food is inspected around four times per year on average.
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